Recipe by Daisy Dsouza
Ingredients:
1 kg beef
1 large onion (finely chopped)
2 potatoes (peeled and cut in cubes)
2-3 tbsp ghee
salt to taste
For grinding:
2 cloves garlic
5 cloves
1" cinnamon
marble size tamarind or 1 1/2 tsp tamarind paste
First dry roast then grind the below:
1 large onion (finely chopped)
8 short round chillies (motwi mirsaang)
3 dry long chillies
4 tbsp coriander seeds
4 peppercorns
3/4 tsp jeera
1 small coconut (grated)
Steps:
- Pressure cook the beef/mutton with water till soft OR boil the eggs, peel and make slits. Keep it aside.
- Heat a pan, add onions and fry lightly.
- In the same pan, dry roast the red chillies for about 30 seconds. Don't burn. Keep it aside.
- Add the coriander seeds, peppercorns and cumin seeds. Dry roast for 10-15 seconds.
- Dry roast the grated coconut for 10-15 seconds.
- Add all the dry roasted ingredients to a mixie jar along with garlic, cloves, cinnamon, tamarind and a little water then grind to a fine paste and keep aside.
- In a vessel, heat ghee.
- Add the onions and potatoes and fry well till the onions turn golden.
- Add the ground masala, masala water from the mixie jar and salt. Continue cooking till potatoes are almost cooked.
- Add the meat/eggs. Once the curry comes to a boil, switch off the flame.
- ENJOY!